Turkey Or Ham Risotto Recipes

TURKEY THYME RISOTTO

Steps:

• In a small saucepan, bring broth to a simmer; keep hot. In a large nonstick skillet, heat oil over medium-high heat; saute mushrooms, onion and garlic until tender, about 3 minutes. Add rice and thyme; cook and stir 2 minutes., Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, rice is tender but firm to the bite, and risotto is creamy. (This will take about 20 minutes.), Add remaining ingredients; cook and stir until heated through. Serve immediately.

TURKEY OR HAM RISOTTO

Steps:

• Chop whole onion.
• Heat a nonstick pot until very hot. Reduce heat to medium-high; add 2 teaspoons of the oil; saute onion until it begins to brown.
• Heat the chicken stock in a separate pot until hot but not boiling.
• Wash, trim, seed and julienne whole pepper.
• Heat a small nonstick pan until it is very hot. Reduce heat to medium-high and add remaining oil. Saute pepper until it begins to soften.
• When onion begins to brown, stir in the rice to coat, and add the white wine; allow wine to cook away.
• Wash, trim and chop tomato fine; mince the garlic. Add both to the pepper.
• Add about 1 cup of simmering stock to rice, and cook over medium-high heat, stirring often until liquid is absorbed. Repeat the procedure, 1 cup of broth at a time.
• In between adding the broth to the rice, julienne the turkey or ham and add to the pepper-tomato mixture with the Marsala. Cook to reduce the Marsala by half.
• Grate the cheese.
• When the rice is almost tender, add another cup of stock along with the turkey or ham mixture, and cook until most of the broth is absorbed. Stir in the cheese.